Fillet Of Beef with Stuffed Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g beef fillet (s)
- 10 large mushrooms, brown
- 1 medium onion (s)
- 80 g diced ham
- 1 cup crème fraîche, with herbs, approx. 00 g
- 2 tablespoon herb cream cheese
- 3 tablespoon parmesan, grated or Grana Padano
- some stalks thyme
- oregano
- rosemary
- 2 cloves garlic)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the stems from the mushrooms and scrape out the lamellas until a hollow is formed. Chop the onion, sweat it in a little oil and add a little water if necessary. Add the diced ham and heat until the liquid has evaporated. Add the cream cheese, crème fraîche, 2 tablespoons of Parmesan, a crushed clove of garlic and a little pepper. Pour the mixture into the mushrooms. Sprinkle with the rest of the parmesan and bake in the preheated oven at 200 degrees.
- When the mushrooms have been in the oven for about 20 minutes, pour the oil into a non-stick pan. Add the second clove of garlic and the herbs and let them warm up slowly. When the herbs become crispy, remove the herbs and garlic, set them aside and heat the stove top on high. Add the fillet and fry until crispy on both sides. Do not turn too early. Salt and pepper and, depending on the thickness, place in the oven with the mushrooms for approx. 5 minutes and for 3 - 4 cm for approx. 10 minutes.
- Then arrange on a plate. Pour the rest of the parmesan and the crispy herbs on top and serve. If you want a sauce to go with it, add a little white wine and cream to the gravy, let it boil briefly and season the sauce as you like.
- A salad and an ice-cold white wine go well with it.
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